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7.04.2011

Mini Strawberry Cupcakes

If you manage to get your hands on some just-picked strawberries, make these cupcakes. They perfectly showcase the ripe strawberry flavor and look pretty cute too. If you only have supermarket strawberries, you can still make these, but they won't be nearly as flavorful, as the strongest flavor comes from the strawberries, which are not only baked into the cupcakes but also pureed and folded into the frosting. The better the berries, the better the cupcakes.

Combine egg whites and sugar in bowl of stand mixer, and set bowl over a pot of simmering water. Whisk constantly by hand until sugar has completely dissolved.

Attach bowl to stand mixer fitted with whisk attachment, and whisk, starting on low and slowly increasing to medium-high, until stiff peaks form and bowl is cool to the touch, about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time.

Once all the butter has been added, scrape down bowl with rubber spatula and switch to paddle attachment. Continue beating on low speed for another 2 minutes to eliminate air bubbles.

Add pureed strawberries, and beat until combined.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat with paddle attachment on low speed until smooth, about 5 minutes.

Happy 4th of July! Are you watching any fireworks tonight?
P.S. I added these to Lisa's Sweets for a Saturday.